Fresh blueberries burst throughout a thick, tender cake batter, creating pockets of juicy sweetness in every square. The base comes together the classic way — creamed butter and sugar, eggs beaten in one at a time, a splash of vanilla — for a rich, pale, fluffy crumb. On top, a buttery cinnamon streusel bakes into golden, pea-sized crumbles that add crunch against the soft cake underneath. It bakes up in a single 9x9 pan, so cleanup is easy and the whole thing cools right on the counter before slicing. This one is a great fit for a gluten free spread, especially served slightly warm with the streusel still a little crisp. It's the kind of homey, fruit-studded dessert that disappears fast off the plate.
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Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking pan and set aside.
Make the streusel: In a small mixing bowl, whisk together the ½ cup flour, ½ cup sugar, cinnamon, and ¼ tsp salt. Add the cold cubed butter and work it in with a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs. Refrigerate while you prepare the batter.
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